vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Butter
From The household (of the Detroit free press), 1886
Serves 5
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
873Calories
1 gProtein
230 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories873 kcal
Protein0.6 g
Carbohydrates230 g
Fiber3.7 g
Sugars168 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium97 mg
Potassium206 mg
Calcium24 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6.4 mcg
Choline34 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 496. The excerpt below is the record exactly as published.
APPLE BUTTER. Take one bushel of sour apples (do not peel), wash them, cut out the cores and decayed spots, put into a tin boiler (kept for the purpose), and boil until tender ; run them through a sieve, return to the boiler with water in which they were cooked and let boil for an hour till as thick as apple sauce ; add cinnamon, cloves and brown sugar to suit the taste, two quarts or a little more of apple jelly
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